Love Me Sweetly

Wait a minute! It’s not Saturday! It’s not our cheat day! BUT what would Valentine’s Day be without a decadent dessert to share with the ones we love the most? Naturally, the best way to the heart is through the stomach, so we decided to combine a few recipes to make the ultimate Cupid worthy treat. Gooey Butter Red Velvet Poke Cake Brownies will make your taste buds dazzle and your heart smile. We hope you have the sweetest Valentine’s Day!

Red Velvet Poke Cake Brownies

Gooey Butter Red Velvet Poke Cake Brownies

Ingredients

  • 1 box red velvet cake mix
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 package Jell-O instant white chocolate pudding
  • 6 tablespoons vegetable oil
  • 1 Box Fudge brownie mix(plus ingredients on the box- egg, oil, water)
  • 1 can (14 oz) Sweetened condensed milk
  • 1 jar (11.75)  hot fudge ice cream topping
  • 1 container (8 ounces) Cool Whip
  • 1 bag of Heath Bits

Directions

Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, and vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Spray a 9×13 pan with non-stick cooking spray. Then spread the red velvet cake layer into the pan. It will be VERY thick, so use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.

Bake in preheated oven for 25-30 minutes. Remove from oven and allow cake to cool for at least 15 minutes.

When the cake and brownies are baking combine can of sweetened condensed milk and 1/2 jar of hot fudge in a non-stick pot and melt on low on the stove top until well mixed.

While the cake is still warm, take the end of a wooden spoon or another round object and pok.e holes all over the top of your cake.

Pour can of sweetened condensed milk/hot fudge mixture over the top of the brownie cake. Sprinkle 1 cup Heath bits on top. Allow it to absorb in the cake until cake is completely cooled.

When cooled spread Cool Whip on top of the brownie cake. Heat the remaining 1/2 jar of hot fudge in the microwave and swirl on top of the Cool Whip. Finish by sprinkling remaining Heath bits. Pure Indulgence!

*recipes adapted and combined from The StirBeyond FrostingWhat’s Cooking Love

Simply Sweet

It’s the hap, happiest season of all! But it doesn’t happen without a lot of effort. Rushing there, hurrying there…busy, busy, busy! That’s why this week we decided to make a simple, yet oh-so-divine treat. Not just gooey butter cake, but OOEY GOOEY BUTTER CAKE! This recipe only needs a few ingredients and you can whip it up in no time, which still leaves time for shopping, wrapping, tree trimming…and everything else on your list.

gooey butter cake

Ooey Gooey Butter Cake

Ingredients: For the crust:

  • 1 box yellow cake mix
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract

For the gooey topping:

  • 1 (8oz) package cream cheese, softened
  • 2 eggs
  • 2 teaspoons vanilla extract

Instructions: Preheat the oven to 350 degrees. Mix cake mix, melted butter, 1 teaspoon vanilla, & 2 eggs together.  Pat into a greased 9×13 baker. Beat cream cheese, 2 eggs, & 2 teaspoons vanilla extract together until smooth & creamy. Spread on top of cake batter crust. Bake for 40 minutes.  Let cool for 5 minutes on a wire rack.  Sprinkle with powdered sugar.  Cake will sink a little as it cools.

In the Sweet Spirit

Can you feel it? The holiday spirit is in the air. Thanksgiving has come and gone. Now on to Christmas. We are ready for the season. We are up to the challenge. What’s our easiest task to knock off the list today, you ask? Well, picking a sweet treat to bake, of course. And what could be better or more festive than Red Velvet Oreo Truffle Bars! We suggest whipping up a batch before tackling the trimming of your tree. Enjoy!

Red Velvet Oreo Truffle Bars

Red Velvet Oreo Truffle Bars

Ingredients

1 box red velvet cake mix
1/2 cup butter, melted
2 eggs
1 package Jell-O instant white chocolate pudding
6 tablespoons canola oil
1 package Oreo cookies
8 ounce package cream cheese
1-1/2 cups chocolate chips

Directions

Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, and canola oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Spray a 9×13 pan with nonstick cooking spray. Then spread the red velvet brownie layer into the pan. It will be VERY thick, so use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

Bake for 20-22 minutes or until a toothpick inserted comes out clean.

Sprinkle chocolate chips over the baked red velvet brownies. Allow to melt, then spread. Cool Completely.

Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin). Melt cream cheese for 15 seconds in a microwave to soften. Stir together crushed Oreos and cream cheese until blended smooth.

Carefully spread out Oreo truffle mixture on top of baked red velvet brownies.

Cut into squares and top with a dollop of whipped cream if desired.

*recipe adapted from Courtney, Pizzazzerie

For more great recipes check out Sara Clark’s blog Chomping the Big Apple

Need a sweet pick-me-up?

Yippee!  It’s Saturday!  Time for some goodness.  We’ve shared our love for chocolate but must let you in on our other favorite indulgence…coffee. Salted caramel mochas to be exact!  We had a brilliant idea to combine both into an ooey- gooey treat.  Lo and behold we spotted a wonderful recipe from Mix and Match Mama. We adapted the recipe and created Salted Caramel Mocha Mini Cakes. Let us tell you these are equal parts sweet and sinful. Give ’em try and let us know what you think.
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Salted Caramel Mocha Mini Cakes
1 box chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups of hot water
1 tablespoon instant coffee
4 eggs
1 cup caramel pieces
1 cup butter, softened
1 teaspoon vanilla
  1/2 cup caramel ice cream topping
1 teaspoon sea salt, plus a pinch more for garnishing
4 cups powdered sugar
3-4 splashes of milk
Preheat oven to 350 degrees
Grease mini loaf pan.
Start by heating the water in the microwave for two minutes. It needs to be hot.  Stir in and dissolve instant coffee.
In mixing bowl, combine cake mix, puddings, oil, coffee water and eggs with electric mixer.  Stir in caramel pieces.  Pour into prepared mini loaf pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cakes rest on counter in pan for 10 minutes.  Then, invert cakes onto wire rack to finish cooling.
To make the frosting, beat butter and vanilla with electric mixer until smooth, then beat in caramel topping and salt.  Slowly beat in powdered sugar and milk until frosting reaches desired consistency.  Frost cake and garnish with a pinch more salt and a drizzle of caramel topping.

Mother Sweetly

This Saturday we traveled to visit our mom and it wouldn’t be autumn if she didn’t bake her famous Pumpkin Cake for us to enjoy, or some might say “inhale”. Some may think “ho, hum…pumpkin again”, but we’re thinking “Pumpkin AGAIN!”.  It’s the perfect seasonal treat! Give it a try. It won’t disappoint!  You may even get a nostalgic feeling of being home with your mom!

Pumpking Cake

Pumpkin Cake

Ingredients:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree or cooked mashed pumpkin
  • cream cheese frosting, below
  • 1/2 cup chopped pecans

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well.  Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350 degrees for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkel with chopped pecans.

Cream Cheese Frosting

  • 1/4 cup butter
  • 1 package (8 ounces) cream cheese, room temperature
  • 1 pound confectioners sugar, sifted
  • 2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

We hope you can enjoy this with a loved one too!

It’s Pumpkin Time (sweet!)

The leaves are changing colors, the air is getting cooler, the days are getting shorter. That only means one thing, it’s pumpkin time! By now you know we love chocolate, but pumpkin desserts come in a close second, especially this time of year. Pumpkin Streusel Cake is the perfect treat for this rainy fall Saturday. We won’t feel guilty. We won’t apologize. But we will certainly indulge! We hope you will too.

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Pumpkin Streusel Cake

Cake

  • 1 (18 ounce) package yellow cake mix
  • 1 (16 ounce) can solid-pack pumpkin
  • 3 eggs
  • 1/4 cup butter, softened

Streusel

  • 1/2 cup packed brown sugar
  • 3/4 cup flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 teaspoons butter, softened

Preheat oven to 350°F.

Streusel: Combine brown sugar, cinnamon, flour, and salt in a small bowl. Add butter and stir. Set aside. Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread the batter into ungreased 13 in x 9 in x 2 in pan (or in a mini bundt cake pan like we did).

Sprinkle the streusel over the batter.

Bake 40 to 45 minutes or until toothpick test passes.

Top with cream cheese frosting and sprinkle with cinnamon when cool.

Simply delish!